Cut the rabbit into pieces, peel the onion and prepare the garlic cloves.
In a pot, pour the extra virgin olive oil, onion, garlic, and bay leaves, sauté for a few minutes, season with salt and add the wine. Once the wine has evaporated, add the olives.
Cook over low heat for about 50 minutes.
Pot
Cook a few hours before serving to enhance the flavor.
Served with warm bread and a good glass of white wine.
Italy, Sardegna
| Energy (kcal) | 578.71 |
| Carbohydrates (g) | 1.01 |
| of which Sugars (g) | 1.01 |
| Fat (g) | 60.32 |
| of which Saturates (g) | 9.08 |
| Protein (g) | 7.85 |
| Fiber (g) | 0.42 |
| Sale (g) | 0.03 |
